Roasted Calabaza Food

CALABACITAS

Calabacitas image

This Calabacitas recipe is a beloved Mexican vegetable dish made from sauteed zucchini and squash, corn, onions, peppers, tomatoes and cheese.

Provided by Isabel Eats

Categories Side

Time 30m

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 small onion, (diced)
1 poblano pepper, (diced)
1 jalapeno pepper, (diced (seeds removed if you don't want it spicy))
1 15-ounce can whole kernel corn, (drained)
2 plum tomatoes, (diced)
1 large zucchini, (sliced into half moons)
1 large yellow squash, (sliced into half moons)
3 cloves garlic, (minced)
2 teaspoons coarse kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup water
1/2 cup shredded cheddar cheese
1/4 cup milk
optional garnishes: crumbled cotija cheese, chopped cilantro

Steps:

Heat olive oil in a large nonstick skillet over medium-high heat.
Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.

Nutrition Facts : ServingSize 1 /6th of recipe, Calories 149 kcal, Carbohydrate 17 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 962 mg, Fiber 2 g, Sugar 5 g

ROASTED CALABAZA

Roasted Calabaza image

Provided by Maggie Ruggiero

Categories Side Squash Healthy Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 3

Ingredients

3 1/2 pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash
3 tablespoons olive oil
Accompaniment: lime wedges

Steps:

Preheat oven to 475°F with racks in upper and lower thirds.
Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 inches long).
Toss with oil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then divide between 2 large shallow heavy baking pans, spreading in 1 layer.
Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, 35 to 45 minutes.

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